Pastry & Baking

6,278 topics in this forum

1. Chocolate Fondant 1 2

   By Lowblow, March 16, 2005
   • 33 replies
   • 15k views
   • 
   • JeanneCake
   • March 13, 2013

2. Sugar Syrup Stages at High Altitudes

   By Panaderia Canadiense, March 9, 2013
   • 3 replies
   • 4k views
   • 
   • Panaderia Canadiense
   • March 9, 2013

3. Closing Wine Filled Chocolates

   By jaroj, February 15, 2013
   • 13 replies
   • 8.6k views
   • 
   • Alleguede
   • March 7, 2013

4. Chocolate tempering using grated cocoa butter 1 2

   By Darienne, March 26, 2010
   • 32 replies
   • 18.1k views
   • 
   • Alleguede
   • March 7, 2013

5. Bringing shine back to chocolate?

   By qtrican, February 20, 2013
   • 6 replies
   • 21.5k views
   • 
   • Alleguede
   • March 7, 2013

6. Where to buy a used confectionery guitar?

   By JeanneCake, March 3, 2013
   • 2 replies
   • 3.2k views
   • 
   • JeanneCake
   • March 4, 2013

7. Sous vide creme brulee temps?

   By torolover, March 3, 2013
   • 0 replies
   • 2.9k views
   • 
   • torolover
   • March 3, 2013

8. Banana burrata

   By ninagluck, March 1, 2013
   • 7 replies
   • 1.9k views
   • 
   • ninagluck
   • March 2, 2013

9. Making Coconut Purée

   By Jim D., March 2, 2013
   • 1 reply
   • 3k views
   • 
   • Kerry Beal
   • March 2, 2013

10. New techniques for dessert decoration

    By Lia Tumkus, February 24, 2013
    • 11 replies
    • 5.3k views
    • 
    • mkayahara
    • March 1, 2013

11. Melted Chocolate Weight to Volume Calculation

    By korhan, February 25, 2013
    • 9 replies
    • 23.9k views
    • 
    • korhan
    • March 1, 2013

12. Using a sheeter for very thin dough

    By rlped, December 4, 2012
    • 6 replies
    • 4.7k views
    • 
    • Syzygies
    • February 26, 2013

13. Glacé, Crystalized, Candied DIY 1 2

    By Saffy, September 17, 2005
    • 35 replies
    • 10.9k views
    • 
    • iii_bake
    • February 26, 2013

14. Panna Cotta Without Cream

    By Shel_B, February 21, 2013
    • 3 replies
    • 2.7k views
    • 
    • Syzygies
    • February 21, 2013

15. Help with Cooky Bars, Please

    By Kim Shook, February 16, 2013
    • 11 replies
    • 2.4k views
    • 
    • Darienne
    • February 19, 2013

16. Guinness bonbon and truffle formulas

    By lebowits, February 18, 2013
    • 7 replies
    • 3.8k views
    • 
    • RobertM
    • February 19, 2013

17. Seeking Fruit Crown Recipe and Photos

    By SouzaKH, February 18, 2013
    • 0 replies
    • 2.8k views
    • 
    • SouzaKH
    • February 18, 2013

18. Caramels with habenero

    By kitt, December 6, 2012
    • 3 replies
    • 2k views
    • 
    • DancingLion Chocolates
    • February 18, 2013

19. Greweling's Butter Ganache Proportions

    By Jim D., February 17, 2013
    • 3 replies
    • 6.1k views
    • 
    • Chocolot
    • February 17, 2013

20. Passion Fruit Ganache, vanishing flavor?

    By curls, February 8, 2013
    • 14 replies
    • 7.5k views
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    • RWood
    • February 13, 2013

21. Pointers to develop apple mousse with albumin

    By Bojana, February 5, 2013
    • 2 replies
    • 1.8k views
    • 
    • Bojana
    • February 11, 2013

22. Anyone tried Nick Malgieri's genoise recipe?

    By AnnieWilliams, February 11, 2013
    • 2 replies
    • 1.7k views
    • 
    • AnnieWilliams
    • February 11, 2013

23. Look What Fleischmann's Has Done For Bread Bakers

    By weinoo, February 7, 2013
    • 11 replies
    • 2.8k views
    • 
    • radtek
    • February 10, 2013

24. Savories: What are you making & baking? 1 2 3 4 9

    By glennbech, September 3, 2006
    • 212 replies
    • 56.3k views
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    • keychris
    • February 10, 2013

25. Professional mold – life size shoe and handbag

    By Genna77, January 6, 2013
    • 8 replies
    • 3.3k views
    • 
    • CharlieHorse
    • February 2, 2013